Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese

Name: Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 2 portabella mushrooms; 1/3 cup olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 teaspoon minced garlic; 1 teaspoon minced shallots or 1 teaspoon onion; 2 ounces asiago cheese

Submitted by Dancer

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photo by Chippie1

Ready In:: 35mins
Ingredients:: 9
Serves:: 2

ingredients

2 portabella mushrooms
¹⁄₃ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground black pepper
1 teaspoon minced garlic
1 teaspoon minced shallots or 1 teaspoon onion
2 ounces asiago cheese

directions

Preheat an oven to 375 degrees.
Carefully remove the stems from the mushrooms.
Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
Heat 2 tbsps.
of the olive oil in a heavy ovenproof skillet.
Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
While the mushrooms are roasting make the vinaigrette.
In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
Whisk together and leave at room temperature until the mushrooms are cooked.
Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.

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Reviews

Love portobello mushrooms, love this recipe. I served these as a side dish with BBQ leg of lamb. Followed the recipe added a bit more garlic and instead of slicing the mushrooms I left them whole, put the asiago on them for the last minute in the oven and then drizzled them with the vinaigrette. No complaints from any one- another winner Thanks Dancer.

Bergy
GREAT!! loved them! i doubled the shallots and garlic but next time will use less dijon, it was a little overpowering for me. will make again and again!!

Chef GreanEyes
These were delicious. I made the recipe using about 8 portabello mushrooms, but keeping the amounts for the vinaigrette the same. There was lots of delicious vinaigrette to go around. I didn't have any asiago cheese so I used Parmesan Reggiano, which is known as an acceptable substitute. Everyone was impressed and delighted with the dish. Thanks for a great recipe!

MarieRynr
I made this with our dinner last night and it was absolutely wonderful. I used sliced portabella's and more onion and garlic. I also used fresh grated Parmesan Cheese because that is what I had on hand. I will make this again.

Tmisen2980
Thanks Bergy for the suggestion to leave the mushrooms whole. These were definately a great way to roast portobellos! Only drawback to this recipe is the amount of vinegarette it makes, way too much. I doubled the amount of portobellos and should have only made the original recipe for the sauce. There would have been plenty for my 4 shrooms. No complaints though from me or my DH on the taste, it was wonderful! Thanks Dancer^ for a great new side dish for me, will be making again soon as we love portobellos!

Chippie1